Light and Fluffy Scrambled Eggs with Basil | Kitchen Explorers | PBS Food

Light and Fluffy Scrambled Eggs with Basil

Yesterday afternoon my eyes were drooping while I was attempting to get some work done, so I decided to lie down for a few minutes in the sun to rest before the kids got home from school. Half an hour later I awoke to the jarring sound of the dogs barking. I was sweaty and bright red from my deep sleep in the sun and my mind was groggy. But I don’t think I could have made it through the rest of the day without that nap.

The past couple of weeks have been so exciting, but also utterly exhausting. In the course of three days, we had five family gatherings to celebrate Celia’s bat mitzvah and my mom’s 70th birthday. We were also very busy with the arrival and departure of all of our parents, siblings, nieces, nephews, cousins and aunts and uncles for the festivities.

When we were growing up, occasionally my mom made what she called “deli dinner”, which consisted of scrambled eggs, bagels and lox. For my brother, sister and me, it was such a welcome treat, but now that I’m an adult, I realize that for my mom, it was probably a perfect solution to a busy afternoon when she didn’t have time to make a “real” dinner.

This weekend, I didn’t have a chance to do my regular dinner planning and grocery shopping, so “deli dinner” was an easy solution, and like my siblings and I did years earlier, Solomon and Celia think of it as a special treat.

Your family may enjoy pancakes, waffles, cereal or toast for the occasional breakfast for dinner, but in my family, we gravitate toward bagels and lox, scrambled eggs, and fresh fruit.  If you want your scrambled eggs really light and fluffy, use a little “elbow grease” to beat the eggs, whisking them for over a minute until they are somewhat frothy and have an even color throughout the bowl, then cooking them patiently over low heat, stirring occasionally, until they are light and fluffy. If you don’t have plain yogurt, cottage cheese also give the eggs a great taste and lighter consistency than milk.

What’s your favorite way to enjoy breakfast for dinner?

Fluffy Scrambled Eggs

Whip up some fluffy eggs for a stress-free dinner.



  • 1 teaspoon kosher salt, plus 6 tablespoons for the lobster pot
  • 2 live lobsters, 1¼ pounds each
  • 3 or 4 ripe fresh tomatoes (about 1½ pounds), or 1 pound sweet, ripe cherry tomatoes
  • 2 or 3 tender stalks celery with a nice amount of leaves
  • Juice of 2 large lemons, freshly squeezed (about ⅓ cup)
  • 2 large hard-cooked eggs, peeled and chopped
  • ¼ teaspoon peperoncino flakes, or to taste
  • ¾ cup extra virgin olive oil
  • 2 tablespoons chopped fresh Italian parsley


  1. Fill the pot with 6 quarts water, add 6 tablespoons salt, and bring to a rolling boil. When the water is at a rolling boil, drop in the lobsters and start timing: cook them, uncovered, for 10 minutes total, after the water returns to the boiling point (and then keep it boiling). At the end of 10 minutes (or a couple of minutes longer if the lobsters are larger than 1¼ pounds), lift the lobsters from the pot, rinse with cold water, drain, and let them cool.
  2. Core the tomatoes, and cut them into wedges, about 1 inch thick; if you have cherry tomatoes, cut them in half. Chop the celery stalks crosswise into 1-inch pieces, and chop the leaves roughly. Toss tomatoes and celery together in a large bowl with ½ teaspoon of the salt.
  3. When the lobsters are cool enough to handle, twist and pull off the claws and knuckle segments where the knuckles attach to the front of the body. Lay the clawless lobsters flat on a cutting board, and split them in half lengthwise, from head to tail, with the heavy chef’s knife. Separate the meaty tail piece from the carcass (or body) of the four split halves. Now cut the lobster into pieces of whatever size you like; put the pieces in a large mixing bowl as you work. Separate the knuckles from the claws, and crack open the shells of both knuckles and hard claw pincers with the thick edge of the knife blade, or kitchen shears, exposing the meat. Chop the knuckles into pieces at the joints. Cut the tail pieces crosswise into chunks, or leave them whole, which I prefer. Cut the carcass pieces crosswise in two, with the legs still attached (though you can cut the legs off). I like to leave the tomalley and roe in the body pieces, as a special treat while eating the salad. Alternatively, remove tomalley and roe and whisk them into the dressing (or remove them and discard, if not to your liking).
  4. To make the dressing: Whisk together the lemon juice, chopped eggs, peperoncino, and remaining ½ teaspoon salt. Pour in the olive oil in a slow stream, whisking steadily to incorporate it into a smooth dressing.
  5. To serve: add the tomatoes and celery to the bowl of lobster pieces. Pour in the dressing, and tumble everything together until evenly coated. Scatter the parsley on top, tumbling to distribute. Arrange the salad on a large platter, or compose individual servings on salad plates.

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